Tuna Casserole

By: Grandma Jeanne

Recipe History: I have always made this recipe for as along as I can remember. It's a family favorite.

Ingredients: 

1 bag (12 ounce) of wide noodles, cooked and drained
2 regular size cans of cream of mushroom soup
2 or 3 (6 ounce) cans of tuna fish, drained and flaked
Milk, enough to fill the two soup cans
Onion, finely chopped
Salt
Pepper
12 slices of cheese (approx) of your choice
Lemon Pepper

Directions: 

Cook noodles. Meanwhile, in large mixing bowl, combine the soup, tuna, milk, salt, pepper, and onion. Mix well. When noodles are done, mix with tuna mixture. Pour into a casserole dish. Top with cheese. Sprinkle lemon pepper over cheese. Bake at 350 for 30 minutes or until lightly browned and bubbly.

Tips: We have always used American cheese slices or Velveeta. Swiss cheese slices are tasty also. Whole milk tastes best. Tuna with sunflower oil is delish.